Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.

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Sunday, April 22, 2012

Broccoli & Shallots with Browned Almonds

Tomorrow, you will see my stuffed potato muffins which were in need of something else to complete lunch. I usually go to a green vegetable when I have a starch for the main dish. This time, it was broccoli, dressed up in wine, almonds and shallots.

Broccoli seems to be an adaptable recipe as long as you don't cook it for a long time and I often fall back on it, when a green is needed. Spinach is good but it is a "pain" to have to squeeze out all the water, from it. Beans are OK but they don't have the same "class" as broccoli. I love peas but for some reason, I did not see them, with the potatoes and normally, I love mashed potatoes with a side of peas.

Cook for 5 minutes (I defrosted broccoli first) until vegetables are cooked. Keep broccoli green. In my most humble opinion, brown and mushy broccoli is horrid. I want it crisp and green, if possible. In this case, I lost that "crisp" but kept the green.

This makes a great side dish and would go with meat, fish and poultry as well as a vegetarian meal.